Cost Controller

To monitor and control operational costs by managing inventory, analyzing food and beverage costs, ensuring accurate stock valuation, and providing timely cost reports to enhance profitability and operational efficiency. Key Duties and Responsibilities Monitor food, beverage and operational costs. Conduct daily, weekly and monthly inventory reconciliations. Prepare food cost, beverage cost and inventory reports. Review purchase orders, receiving reports and inventory transactions. Monitor stock movements and investigate inventory variances. Verify recipe costing and menu costing. Participate in periodic stock counts and reconciliations. Monitor wastage, spoilage and pilferage and recommend corrective measures. Ensure compliance with inventory control procedures. Work closely with the Kitchen, Food and Beverage, Purchasing and Stores Departments. Prepare cost variance analyses and management reports. Support budgeting and forecasting activities. Recommend cost-saving initiatives without compromising service quality. Perform any other duties as assigned by the Finance Manager. Key Performance Indicators (KPIs) Food cost percentage achieved. Beverage cost percentage achieved. Inventory variance levels. Accuracy of inventory valuation. Timeliness of inventory reconciliations. Reduction in wastage and stock losses. Timely preparation of cost reports. Compliance with inventory control procedures. Cost savings realized through efficiency initiatives.

Must have: Bachelor's Degree in Finance, Accounting, Commerce, Hospitality Management or a related field from a recognized institution. CPA Intermediate Level or equivalent accounting professional qualification. Minimum of three (3) years' relevant experience in cost control within the hospitality industry. Proficiency in accounting software, inventory management systems, ERP systems and Microsoft Office applications, particularly Microsoft Excel.